In reply to # 3535748 by tonyhawker
Green beans with SPAM. That's a new one!

Brian, too late. Brakes now off and an offer of help to get the cylinder clips on. I progress slowly but steadily thru the rain showers.

Johnny, OK. Now I see the tree limbs. But, is that object in the lower left a bed pan???

Hawk

Hawk,

Didn't Dr Seuss write

I'm Sam I am
I'm Sam I am
I really love
Those Green beans,
with SPAM

And as for the bed pan, you could use it for that if you wish, but I'd rather use it as my fuel filler pipe

Meanwhile in darkest Norfolk
More guide coats,
More sanding
And Eric beats the car into submission, with a hammer.

Have now decided having seen the photos, no doubt expertly taken by Tad, that if ever I make it to the States, that Marland will be my destination of choice. Food spread looks fantastic, despite Brian's confusion with the correct meat, with which to apply horseradish sauce

John, I'm inspired by the amount of progress you guys have made. She deserves a proper triple-spray lacquer finish (hand sanded/rubbed between each coat) in the end. Of course you can't get that here in the States anymore...everything is clearcoat polymers now to avoid the benzene content of lacquer.

After today no need to eat for the rest of the week. My favorite BBQ is brisket, but of course the proprietor informed us his smoker had expired over night and he had none. Drat! Had to settle for a pile of pulled pork. Brian has agreed to tofu-and-sprouts on the next run as penance for this gastronomic excess.

Back into the garage this evening at Brian's recommendation to double-check the timing...still running a bit rough at speed.

You are no longer in the world of British cuisine, my friend, where I agree horseradish goes with beef as a matter of law, but no-one said it doesn't go with other meats in other lands. In the Southern United States, it is offered as one of the several appropriate condiments for pulled pork, along with any of many proprietary barbeque sauces/spicy red sauces, hotsauce, coleslaw, and mayonnaise. I prefer horseradish, myself. Paul chose the house barbeque sauce, both of us raised the open hand at the notion of mayonnaise.

BTW, pulled pork is a pork dish that does not follow Queen's Regulations regarding the required pairing of pork with applesauce. This is American cuisine, now, and you have much to learn, young padawan. The Force might be strong with you, but it is we who will teach you the ways of the Force.

We had the same frontal system, so took Piddles out this evening for a bit of post-storm reconnaissance.

The clouds are phenomenal. Since the temperatures started out in the 90F range, then dropped to 70F as a cold lower layer forced under the hot bit, pushing it up to rapidly cool, the result was quite typically frisky.

A view of Red House Corner/Le Maison Rouge, then some of the edge of the unsettled air and the leading edge of the clear cold air; the cold front itself. Dead straight across the horizon; an impressive thing illuminated by the evening sun.

After some chores this morning, such as leveling anything green in the garden and calling it "lawn", Grrr and I went out in the lovely temperatures and bright sunlight for a go round the "short" Circuit, ending up at the butcher's.

Now that Paul, bless'm, has hooked me up with a bottle of HP, it was time for me to put in an order for back-bacon, something our butcher does to order for several of us locals.

Meanwhile, we have to adapt. He pointed me to a package of "mis-cuts" they call it. It's all the ends, errors, and scrap bits from the slicing up of rashers; mixed back bacon and streaky bacon at half the streaky bacon price.

Reminds me of what we ate as children in the early '60s; only the posh would pay full-boat for the pretty version.

Did you notice the continental, le maison rouge. Just the sort of thing a tofu eating thespian would say ( pretentious moi).

Then trying to wriggle out of it, with suspiciously prime looking, bacon cuts and claiming that they are peasant fare, well I never.

Anyway while you guys have been enjoying the rays and pulling Pork and other luscious American cuisine. Along with pleasant drives in complete and road worthy, open top classics, on the far side of the pond, it's been sun baked stale bread and sanding.

Did get some painting done today, which releaved the tedium a tad.

Talking of Tad's here are some photos (but not of the same high standard as the shots by Scace minor).

You will note the master spraying and the boy using a paint brush (could be a mistake after his previous efforts with a brush).

Evening all

Johnny

And Brian mate you know I don't really think that you are turning club class vegetarian on us.

Today saw clear weather and the loveliness of sky that comes after a particularly fractious and stormy front blows through, and it was Grrr's turn for a go, so some views, the last one our local sawmill at the head of the "Narrows".

Brian mate,
Thank goodness you weren't going all golf club on me, with these posh French words. Thanks for putting me straight as you know everything you say I take as gospel (well book of St Brian modern combatant, new edition).

Now what lovely shots, your weather looks about the same as ours, perfect Midget/Sprite weather.

In answer to your question, hammer not been seen all day, though the welder did make a surprise appearance. Also tiny bits of filling done with primer filler. Other than that, guide coat and sanding.

Eric off socialising now, whilst I clear up the day's mess, though being British my first priority is a teabreak. This will be followed by a bit of measuring up for leathercloth.

Tomorrow a bit time short, but plan to finish sanding, doors, boot and bonnet. Then clean up, get wheels back on so FM can be moved backwards (too close to garage door, for final sprayings). Hope to apply first topcoat Friday, though may be hampered as it is meant to get a lot cooler.